Authentic Oaxacan Tlayudas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Crunchy corn tortillas topped with smoky black beans, spicy chorizo, and fresh avocado for a traditional Mexican street food experience. This mexican (gluten-free) ready in about 55 minutes pairs masa harina, water, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 cup water
• 2 cups, cooked black beans
• 1 lb, sliced chorizo
• 1, diced onions
• 2, diced tomatoes
• 1 cup, crumbled queso fresco
• 2, sliced avocado
• 2 tbsp olive oil

Instructions

1. Step 1: Mix masa harina with water to form a dough. Shape into 8-inch rounds, then press thin using a tortilla press.
2. Step 2: Heat a cast-iron skillet over medium-high heat. Add 1 tbsp olive oil, then place tortillas in the pan and toast for 30 seconds per side until crisp.
3. Step 3: In a skillet, cook chorizo with onions until browned. Add tomatoes and cook for 5 minutes. Spread black beans over tortillas, then top with chorizo mixture, queso fresco, and avocado slices.